Recipe

Apple Pie Baked In A Bag Recipe

Add Step-by-Step Photos	Chef2 / All my dishes 2 years, 1 month ago Unusal Prep:45m Cook:145m Servings:8	Chef2
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Ingredients

Apple Pie Baked in a Bag

Serving Size : 8 Preparation Time 0

Crust:

2 cups all-purpose flour

1/4 cup sugar

1 Pinch salt

1 cup cold unsalted butter (2 sticks), cut into pieces

1/3 cup ice water

Filling:

5 Granny Smith apples, peeled, cored, and thickly sliced

1/2 cup sugar

1 1/2 tablespoons cornstarch

1 teaspoon fresh lemon juice

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

1 1/2 tablespoons cold unsalted butter, cut into pieces

Equipment: 9-inch aluminum pie pan, 1 medium-sized brown paper bag

Directions

Named "best pie in America" by the Wall Street Journal, Gourmet, and generations of happy customers, The Elegant Farmer’s Apple Pie Baked in a Paper Bag® and fruit pies feature mounds of fresh, juicy, sweet-tart apples and other fresh fruits. Baking in a paper bag creates a unique crunchy top crust and a light, flaky oldfashioned bottom crust. This all combines to make this nationally acclaimed classic pie a taste treat

Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly—it will still look crumbly.

Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.

On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the

dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.

Arrange a rack in the center of the oven and preheat to 375 degrees F.

Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush

the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate

the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.

Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.

Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.

Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.

This is a pie made in Southern, WI, by a company called the Elegant Farmer. It's owned by Dan and Karen and she found the recipe in Texas. They've been making them for about 20

years, selling them at their general store and bakery near their farm where they have pick-your-own-apples and pumpkins. They also sell all over the country including Texas so the pie

has gone full circle. The apples they use in their pies come from Michigan and the crust is not your typical pie dough-it's sort of cookie-like but has lard in it (except the ones they make for

Whole Foods which uses vegetable shortening). The brown paper bag helps cook the apples long enough without over baking and over browning the crust, plus they stay juicy. Once

the apples are cooked a circle is cut out of the bag on top to let the crust brown for a few minutes and get crisp. It's then sold right in the grease stained brown paper bag!

Recipe Summary

Difficulty: Medium

Prep Time: 45 minutes

Cook Time: 1 hour 45 minutes

Yield: 1 pie or 8 servings

Elegant Farmer of Wisconsin via Sweet Dreams via Jungleboy @

Vernalisarecipe board *http://p208.ezboard.com/bvernalalisasrecipeboard

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